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Determination of inhibitory effects in fermentation processes by microcalorimetric techniques

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Biotechnology Techniques

Abstract

A microcalorimetric kinetic method for determining the inhibition effects in fermentation is described. In order to determine the possibilities of this methodology, the inhibitory effect of ethanol on the microaerobic fermentation of xylose by Pichia stipitis is studied. Results are compared with those ones obtained by using the classic kinetic method. Microcalorimetry appears to be an interesting technique for accurately determining inhibitory effects, specially in very slow processes.

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Author notes

  1. R. Chamy

    Present address: Escuela de Ingeniería Bioquímica, Universidad Católica de Valparaíso, Chile

Authors and Affiliations

  1. Department of Chemical Engineering, University of Santiago de Compostela, 15706, Santiago, Spain

    R. Chamy, M. J. Núñez & J. M. Lema

  2. Department of Applied Physics, University of Santiago de Compostela, 15706, Santiago, Spain

    L. Núñez-Regueira & I. Gomez

Authors
  1. R. Chamy
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  2. L. Núñez-Regueira
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  3. I. Gomez
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  4. M. J. Núñez
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  5. J. M. Lema
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Chamy, R., Núñez-Regueira, L., Gomez, I. et al. Determination of inhibitory effects in fermentation processes by microcalorimetric techniques. Biotechnol Tech 9, 231–236 (1995). https://doi.org/10.1007/BF00151567

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